Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil. Cook the penne according to package directions, then drain and set aside—do not rinse the pasta.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat and season the chicken breast with cumin, chili powder, salt, and pepper on both sides. Sear the chicken 4-5 minutes per side until golden, then remove and let rest for 5 minutes before dicing into bite-sized pieces.

In the same skillet, sauté the diced onion and minced garlic 2-3 minutes until fragrant and softened, stirring frequently to prevent sticking and burning.

Whisk together the enchilada sauce, sour cream, and chicken broth in a bowl until completely smooth, then pour into the skillet with the onion mixture and stir gently to combine all elements. This chicken enchilada pasta family summer recipe relies on this creamy base for its signature texture.

Return the diced chicken to the skillet, add the black beans and corn, and stir everything together, cooking 2-3 minutes to heat through completely.

Combine the cooked penne with the enchilada mixture and 1 cup of the cheddar cheese in a large baking dish, mixing until every pasta strand is coated. Top with the remaining cheese and jalapeño slices for heat.

Bake uncovered 12-15 minutes until the cheese bubbles at the edges and the top begins to brown slightly, then remove and garnish with fresh cilantro before serving.